For simplicity, the measurements won’t vary in Joe’s pasta. So, if he uses pumpkin, he’ll use a set amount in each batch. Otherwise, you’ll have to figure out the number of combinations for 1 tablespoon of pumpkin, 2 tablespoons of pumpkin, 1/4 cup pumpkin and so on.

How many different pasta combinations can Joe make? Show your work for full credit.

After I wrote my recent Homemade Pasta post, several people asked me for a vegan pasta recipe. I’ve been testing different combinations ever since—all with sourdough because I wanted to come up with another recipe for using up my unfed sourdough starter.

I’ve made sourdough pasta with a white and whole wheat flour combo, only semolina flour, with salt, with olive oil, with water, without water… It turned out best with semolina, starter and a bit of water.

Here is the short version of the recipe

Combine 3/4 cup semolina, 1/2 cup unfed starter and 1 tablespoon of flour in a bowl. Mix together and form a ball. Knead for about seven minutes. Rest for at least 20 minutes. Roll out into a very thin rectangle. Roll the rectangle up into a tube. Slice off noodles. Cook in boiling salted water for one minute or until tender. This will feed one extremely hungry person or two people who will also eat a side dish.

And here is the long version with pictures…

Ingredients

Directions

1. Mix together semolina, unfed starter and water in a bowl with a fork. Form a ball with your hands. The dough is quite stiff. Turn the ball out onto a generously floured surface and knead for seven minutes until smooth and no longer sticky. Sprinkle on more flour as necessary while you knead.

Dough ball before kneadingKnead until smoothSmooth ball of pasta dough

2. Let the dough rest for about 20 minutes.

3. Divide the dough into two equal portions.

4. Roll out the first portion as thinly as you can into a rectangle (more or less). I was able to get the dough below down to about 1.5 mm thick. Dust with flour as necessary as you continue to roll out the dough thinner and thinner. You don’t want it sticking to your rolling pin or your work surface.

Roll dough into a rectangleThis dough is about 1.5 mm thick

5. Dust the rectangle with flour, roll it into a tube slice off noodles. Repeat with the second half of dough.

Tube of dough sliced into noodlesPasta noodles ready to cookOr use a pasta machine to form your noodlesMachine formed pasta ready to cook

6. Cook pasta in salted, boiling water for 1 minute or longer (but not much longer) until tender. These get sticky if you overcook them. I rinsed some of the noodles immediately with cold water after dumping in my colander to halt the cooking. They turned out really well.

Cook quickly and don’t overcookEggless noodles for lunch

I ate the handmade noodles with some fresh tomatoes and basil and tossed everything with a bit of olive oil, balsamic vinegar and salt. I inhaled this for lunch today. It tasted good.

These noodles have a different consistency from egg noodles. They are stickier and something like rice noodles. I’m not going to lie. If I have eggs, I’m making egg noodles. But if I don’t have eggs and want pasta, I’ll certainly make these.

Eggless Sourdough Pasta

Ingredients

Directions

1. Mix together semolina, unfed starter and water in a bowl with a fork. Form a ball with your hands. The dough is quite stiff. Turn the ball out onto a generously floured surface and knead for seven minutes until smooth and no longer sticky. Sprinkle on more flour as necessary while you knead.

2. Let the dough rest for about 20 minutes.

3. Divide the dough into two equal portions.

4. Roll out the first portion into a rectangle to a thickness of from 1 mm to 1.5 mm. Dust with flour as necessary as you continue to roll out the dough thinner and thinner. You don’t want it sticking to your rolling pin or your work surface.

5. Dust the rectangle with flour, roll it into a tube slice off noodles. Repeat with the second half of dough.

6. Cook pasta in salted, boiling water for 1 minute or longer (but not much longer) until tender. These get sticky if you overcook them.

Notes

1. Use freshly fed starter if you prefer.

2. My older starter is runnier than my fresh starter, so adjust the amount of water you add if necessary.

3. These can get sticky if you overcook them. After dumping them into a colander, rinse with cold water to halt cooking if desired.

Hi Sara, That’s on my to-blog list too. I plan on doing a series of pasta posts. There are so many combos! A starter is such a great thing to have on hand and not just for bread. I regularly make pancakes and crackers with mine. Pizza too. ~ Anne Marie

I love the detail you add in the instructions; this looks pretty easy! I’ve always wanted to make pasta from scratch, but I haven’t tried it yet. Maybe this recipe will give me the inspiration I need! Thanks for sharing. 🙂

Easy *ss recipes are my life so digging this. 👍🏼 I’m wondering if any nut flours would work like this knowing the gluten is most likely the “glue” in your recipe. Maybe I’d have to add ground chia and or flax seed to make it come together (the gelatinous code!) 😝 Thanks for the cool post and incentive. Nice photos too!

Thanks. Glad you like the post. I specialize in easy, otherwise stuff wouldn’t get done. I haven’t tried nut flours but that sounds incredibly delicious, especially with a nutty pesto topping (or with any topping really…). I am thinking they might help reduce some of the starchiness too. I plan to write more pasta posts. There are so many variations, I could write my entire blog just on that!

Excellent!! Love to see what you come up with. I do all kinds of stupid simple stuff as I have little patience in the kitchen. But darned if they’re not some of my best creations. But by all means…. you go ahead. Hahaha!! 😆🌸

Is there any way to make a double or triple batch and then preserve or dry them to use later? I often come home from work and only have 30 minutes to put together a meal. I am looking for a way to make vegan pasta ahead of time and then use later in the week (or later in the month). I love your blog! I am also attempting a 0-waste, 0-processed food lifestyle!

I find this pasta doesn’t dry out well unfortunately. I wish it did. But you can refrigerate (for a couple of days) it or freeze it (for longer). Be sure you dust it with flour first before you store it. Thanks for the kind words about my blog and enjoy your quest!